Sourdough Bread
Drizzle thick slices of sourdough bread with olive oil and top with
roasted vegetables.
This classic bread is known for its slightly sour, tangy flavor. Special yeast starters are
used to make sourdough bread. These starters are prepared by combining flour, water, and yeast,
and allowing the mixture to ferment for several days. Once fermented, the starter acquires a
tangy, slightly sour flavor and aroma. The starter is responsible for the distinctive taste of
sourdough bread. Because starters are said to improve with age, they are often cultivated for
years and handed down to family members and friends.
Varieties
Sourdough bread is available in rolls and loaves of various shapes and sizes. It’s
traditionally made from white bread, but whole-wheat and
rye versions are available.
Buying and storing tips
Buy sourdough bread in the bakery or bread section of most health food and grocery stores.
Choose the whole-grain variety whenever possible. Store
in a plastic bag or bread box at room temperature, cut side down if possible, and use within a
few days.
Availability
Sourdough bread is available year-round.
Preparation, uses, and tips
Drizzle thick slices of warm sourdough with olive oil and top with roasted vegetables and minced
garlic; serve warm with hearty soups and stews.
Nutritional Highlights
Sourdough bread, 1 slice, medium
Calories: 68
Protein: 2.2g
Carbohydrate: 13g
Total Fat: 0.75g
Fiber: 0.75g
*Good source of: Selenium (7.8mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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